Brits are set to enjoy another long, extended weekend, and with the sun set to shine, it's officially . Classical British barbecues will see juicy sausages and burgers on the grill, but the true stars of the show are the accompanying that are light and comforting to enjoy with a cold pint in hand.
The ultimate is potato salad. Potato salad is a cold dish typically made with cooked potatoes and a creamy dressing. However, it's time to elevate your potato salad to "a gourmet level" ahead of Bank Holiday Monday, and has exactly what you need.
According to : "This Potato Salad Recipe takes the humble potato salad to a gourmet level. Creamy, tangy, and loaded with fresh herbs, it's a dish that's perfect for barbecues, picnics, or as a hearty side for family dinners.
"The combination of tender potatoes, a zesty dressing, and optional add-ins like eggs or bacon makes it a crowd-pleaser. Ready in just 30 minutes, it's as easy as it is delicious."
Ingredients- 1.5 lbs baby potatoes or Yukon Gold potatoes
- Two tablespoons of white wine vinegar
- Three tablespoons of mayonnaise
- One tablespoon of Dijon mustard
- One teaspoon whole-grain mustard
- Three tablespoons of olive oil
- Two tablespoons of fresh parsley
- Two tablespoons of fresh chives
- One shallot
- Salt and pepper, to taste
- Optional: Two hard-boiled eggs, chopped; crispy bacon bits; capers for garnish
Method
To begin, put your potatoes in a big pot of salted water and boil for 10-12 minutes until soft. Drain and let them cool a bit.
To make the dressing, mix white wine vinegar, mayo, Dijon mustard, whole grain mustard, and olive oil in a small bowl and add salt and pepper to your taste. While still warm, cut the potatoes in half or quarters, depending on their size.
Then, put the potatoes in a large bowl and stir in the dressing until coated. Gently mix in parsley, chives, and shallots. Add extras like eggs, bacon, or capers if you want. Put the potato salad in the fridge for 20-30 minutes before serving.
Reflecting on the method, a food expert at said: "The turning point was learning that Gordon doesn't just mix ingredients. He builds the layers while the potatoes are hot, uses two dressings (one sharp, one creamy), and treats bacon like its own mission.
"Once I started respecting each part of the salad separately - and not rushing the cooling and tossing - it became one of those dishes people now beg me to bring to every cookout."
